Sunday, September 12, 2010

300 g of flour + 3 eggs

300 g of flour + 3 eggs or the equivalent in pureed green stuff (swiss chard, in this case)

And more of this.


cg said...

hey ev, after you dry your pasta, how do you store it?

Evelyn in Canada said...

If I'm totally sure that it's dry, I put it in any bag or container and just store it with the other dry goods. If I'm not sure it's totally dry, I freeze it.